| 摘要 |
DUAL-TEXTURED COOKIE PRODUCTS CONTAINING NARROW MELTING RANGE SHORTENINGS This invention comprises crumb-continuous cookie products having distributed therein discrete regions of storage-stable crisp texture and discrete regions of storage-stable chewy texture in which the crisp regions contain a shortening having an SCI at 21.degree.C of from about 14.0 to about 20.0 and an SCI at 33.degree.C of from about 0.0 to about 8.0 and the chewy regions contain a shortening having an SCI at 21.degree.C of from about 12.0 to about 18.0 and an SCI at 33.degree.C of below about 2.0. The shortening system having these melting characteristics provides a more tender crumb texture, more desirable mouthmelt and dissipation and better flavor display in the cookie. |
